1. Cut the chicken wings through the joint separating the mid-wing and wing tip from the drumette. Toss the chicken pieces with the salt and baking powder. Spread in a single layer on a baking tray and refrigerate for at least 4 hours,ideally overnight.

2. Heat your oven to 220C fan-forced (240C conventional) and roast the chicken wings for 40 minutes,turning occasionally,until well browned. While the wings are roasting,combine the butter,golden syrup and soy sauce in a small pan. Bring to a boil and stir to combine. Pour the mixture over the wings,stir to coat and roast for a further 5-10 minutes before serving.

Adam's tip: The mix of baking powder and salt dries the outside of the chicken wings to give them a crisp skin. Do it the previous night,or even before you leave for work,and they'll be ready to throw into the oven as soon as you get home.

Also try: 21 more ways with chicken wings